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Salting Meat - Parsha Math

# Salting Meat - Parsha Math

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Parsha Math involving the concept of Salting Meat
Parsha Math involving the concept of Salting Meat

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05/29/2010

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PARSHA MATH
SALTING MEAT
זכ ז קרפ ארקיואוִהַה שֶפֶנַה הָתְרְכִְו םדָ-לָלַכאֹ-רשֶֲא שֶפֶ-לָ:ָהיֶמעַֵ
We salt meat (
החיל
) in order to avoid the Biblical prohibition of eating blood.The standard process of salting meat involves a first washing of the meat, placing salt onthe meat, and a second rinsing of the meat. An entire section of Yoreh Deah concentrateson this process. At least this one aspect related below reveals mathematical patterns.
HALACHA 69:6
The source for the amount of time that meat must be salted is found in the
Ba’ha’g
.
1

He says that the meat must be salted for the amount of time it takes toroast. The
Rambam
learns that this is a
ליל רוי
.
לי רוי
is the amount of time it takes an average person to walk 2000
תתוא
(about one kilometer). There are three opinions how long this takes:
1
1) The
Shach
(25) explaining the
Mechaber
says that a
לי רוי
is
18 minutes
.
2
2) The
Gilyon Maharsha
brings the
who that a
לי רוי
is
24 minutes
.
3
3) The opinion of the
Gr"a
(
Orach Chaim Siman
459:5) is that a
לי רוי
is
22½ minutes
.
L’halacha
, the
Mishna Brura
459:15 (
biur halacha
והי
) says even
b’dieved
the saltmust be on for at least 22½ minutes. However, the
Chazon Ish
(
Orach ChaimSiman
123 seif 1) says that
b’dieved
we can rely on the opinions that a
ליל רוי
is 18 minutes. The
Rama
says that the custom is to salt meat for one hour. The reason for thiscustom is that we are
choshesh
for those that say that salting is relative to thesize of the piece therefore we give a
shiur
that is universal. Since the meat mustbe salted for the amount of time it takes to roast it and the
Gemora
in
Pesachim
says that one hour is enough to roast a whole חספ ןבר
ק
(Pesach sacrifice), we setthat as a standard to cover all situations, so there will be no question, even whenkoshering a large piece of meat.
21
Ba’al Halachos Gedolos
– one of the
Geonim
who lived in the 7
th

century.
2

See the
Aruch Hashulchan
69:34-37 for another novel reason for waiting 1 hour.
info@parshapages.com
The mnemonic for this amount is
(
גי ב קרפ ארקיו
(
בחַלֶמַּחָלְִ
One should salt i

PARSHA MATH
In this aspect of halacha regarding salting of meat to take out the blood, we arestringent in regards to the
לי רוי to use an excessive amount of time.
ASSIGNMENT
לי רועיש
that weare stringent to do according to the opinion with theminimum amount of time.
Hint: We have the same opinions regarding how long is this othermeasure of time.
info@parshapages.com

PARSHA MATH
ANSWER:Time difference after mixing water and flour, to makeMatzah or Chametz
For additional information on the salting process and varying opinions andresultant halachos:
SIX OPINIONS ON SALTING
Not for determining the law but to see the variety of opinions
ה"ארן"ריכרא"יק"ס"אר
Reason for 1
st
WashingRemove blood onsurfaceRemovecrustysurfaceRemovesurface bloodwhich stopssalt fromreacting with blood in meatSoak tosoften meatRemovesurface blood,considered
ןיב ם
Softensurface toallow blood toeasilyflow outIf salt left onAfter 12 (or 24) hoursmeatforbidden No effect;Wash andresaltSaltedwithout 1
st
washingBefore 12(or 24)hours permitted No effect;Wash andresaltWash andresaltWash andresaltForbidden
ןיב ם
driven intomeatWash andresaltIf the meatcut after washing, but beforesalting No need towash againCreates newsurface bloodand needswashing No need towash again;not worriedaboutsurface bloodCreatesnewsurface blood andneedswashing No needto washagainWashingsuperficiallyGood NotsufficientGood NotsufficientGood NotsufficientMeat 60times greater than surface bloodGoodWash andresaltWash andresaltWash andresaltGoodWash andresalt
info@parshapages.com

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